by lspeed | Aug 24, 2025 | LIQUORS: LIFT YOUR SPIRITS
Changing social habits, a focus on health, and the rise of the “Sober Curious” movement have turned zero-alcohol spirits into an evolving bar drinks category. These products are not to be confused with Mocktails, because they mimic the aroma, flavor complexity, and ritual of spirits, but without the intoxication.
They’re not soft drinks in disguise, instead crafted with the same botanical distillation, barrel aging, or infusion processes as their alcoholic counterparts. Bartenders are starting to use using them to craft cocktails, along those using traditional pours.
1. Almave Blanco Nonalcoholic Blue Agave Spirit
Created in partnership with Formula 1 driver Lewis Hamilton, Almave Blanco is produced in Mexico from Blue Weber agave. The production method adapts tequila-making processes, without fermentation, to preserve the raw plant’s earthy and peppery profile. It has a clean, slightly vegetal aroma with hints of citrus and light herbal notes. While not tequila, its flavor structure makes it compatible with classic agave-based cocktails such as margaritas or Palomas. It can also be served neat over ice with a lime wedge for a simple presentation.
2. Ritual Zero-Proof Rum
Ritual Zero-Proof Rum is designed as a substitute for light rum in mixed drinks. Its formulation uses natural flavors and botanicals to evoke caramel, mild molasses, baking spice, and tropical fruit notes. The texture is light, with a finish that complements citrus and mint. It functions well in standard rum cocktails such as mojitos, daiquiris, or rum punches, and can also be incorporated into non-alcoholic culinary recipes that traditionally use rum, such as sauces or baked desserts.
3. Monday Zero Alcohol Gin
Monday Gin follows the profile of a London Dry gin, with juniper as the dominant element supported by bitter orange peel, coriander seed, and other botanicals. It is unsweetened and contains no carbohydrates, giving it a lean mouthfeel. The aroma is dry and citrus-forward, and the finish has a peppery, resinous edge. It is suited to gin-based cocktails such as gin and tonic, martini, or Negroni variations, and its structure allows it to blend with a range of mixers without being overpowered.
4. Spiritless Kentucky 74 Non-Alcoholic Whiskey
Spiritless Kentucky 74 begins as a conventional bourbon-style whiskey before undergoing reverse distillation to remove ethanol. The process retains elements from oak aging, resulting in flavors of light caramel, vanilla, and toasted wood, with a soft heat on the palate. The body is lighter than standard bourbon but retains enough tannin structure for use in mixed drinks. It is commonly used in Old Fashioneds, whiskey sours, or highball-style serves, and can also be consumed neat for a milder sipping option.
5. Cut Above Zero Proof Mezcal
Cut Above produces one of the few non-alcoholic mezcals currently available. It replicates mezcal’s profile with smoke-forward aromas, roasted agave-like vegetal notes, and a trace of salinity. The flavor is earthy and slightly savory, with green pepper and citrus in the background. It is functional in mezcal-based cocktails such as mezcalitas or smoky margaritas, and can add depth to mixed drinks that benefit from a smoky component. It may also be served over ice with a slice of orange and a pinch of chili salt.
6. Dr. Zero Zero AmarNo Non-Alcoholic Amaro Spirit
AmarNo draws from the Italian amaro tradition, combining botanicals such as gentian, wormwood, and orange peel. The profile is layered, starting with mild sweetness, followed by herbal bitterness and spice on the finish. It is typically consumed as an aperitif with soda or tonic, or as a bitter component in non-alcoholic versions of cocktails like the Negroni. The flavor concentration allows it to be served neat or over ice as a digestif-style option.
7. Lyre’s Coffee Originale Nonalcoholic Apéritif
Lyre’s Coffee Originale is a coffee-based non-alcoholic liqueur alternative. The flavor combines roasted coffee bean, cocoa, and caramel, with a balance between bitterness and residual sweetness. Its intended use is in coffee-based cocktails, most notably the espresso martini, but it can also be added to hot or iced coffee. In culinary contexts, it can be incorporated into desserts such as tiramisu or used as a topping for ice cream, replicating the role of coffee liqueurs in recipes without adding alcohol.
8. Almave Blanco
Almave’s production approach focuses on preserving the flavor integrity of Blue Weber agave without fermentation or distillation into alcohol. This results in a spirit with a dry, herbal character, mild sweetness, and a clean finish. It is suitable for use in cocktails that traditionally call for tequila, or as a neat serve for those wanting an agave-forward drink without intoxication. Its proximity in taste to traditional agave spirits has made it one of the more notable recent entries in the non-alcoholic category.
These examples illustrate the range of styles now available in the non-alcoholic spirits market. None exactly replicate their alcoholic counterparts, but are formulated to deliver familiar flavor cues and cocktail versatility. For bartenders, they provide an expanded toolset. For consumers, they offer greater choice in how and what to drink, without the effects of alcohol. Worth a try, we think.
Image Credit: https://freepik.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Aug 24, 2025 | DECODING GRAPES: FROM VINES TO VINTAGE
Furmint is Hungary’s most historically and viticulturally significant grape variety. Native to the Carpathian Basin, it is closely tied to the Tokaj region in northeastern Hungary, where it underpins both sweet and dry wines. While its fame rests on the botrytized Tokaji Aszú, a wine praised since the 17th century, recent decades have seen growing interest in dry Furmint styles that highlight the grape’s structure and longevity.
Furmint likely originated in Tokaj, though genetic studies suggest links to Gouais Blanc and some Balkan varieties. The name may derive from the French froment, meaning wheat, a nod to the grape’s golden hue at ripeness. Historical mentions date back to the 13th century; by the 16th, it had become the region’s dominant white variety.
Furmint’s defining trait is its high acidity, which makes it ideal for late-harvest and botrytized wines. In Tokaji Aszú, it is typically blended with Hárslevelű and Sárgamuskotály (Muscat Blanc à Petits Grains), but Furmint provides the backbone due to its structure and ability to retain freshness. These wines, among the first to be classified in the world, were once favored in European royal courts.
Under socialist-era winemaking, sweet wines remained the focus, but Hungary’s post-communist wine revival brought a shift. Small producers began crafting dry Furmint, drawn to its thick skins, low yields, and sensitivity to terroir. These dry wines often show notes of green apple, quince, citrus peel, and sometimes a smoky or saline edge, especially from vineyards on Tokaj’s volcanic soils.
The grape thrives in Tokaj’s continental climate, with long autumns ideal for noble rot. It ripens late and is prone to mildew and botrytis, requiring careful vineyard work. Commonly planted on volcanic and loess soils, Furmint expresses site-specific minerality, making it appealing to producers focused on single-vineyard bottlings.
Though Tokaj is its heartland, Furmint is also grown in Somló and around Lake Balaton. Some Austrian and Slovak producers have experimented with it, but Hungary remains its core.
Today, Furmint is undergoing a quiet transformation. Improved clonal material, vineyard management, and vinification techniques are expanding its range. While its legacy is tied to sweet Tokaji, its future may lie equally in its dry, structured, age-worthy expressions.
Image Credit: https://wikimedia.org
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Aug 24, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
Operating a steakhouse is a high-stakes restaurant balancing act, blending precision cooking, high product costs, and elevated guest expectations under high-pressure conditions. While every restaurant faces staffing, inventory, and economic variables, steakhouses in particular deal with a unique breed of guest demands and operational headaches that require both diplomacy and technical discipline. Here are three challenges steakhouse operators routinely face from guests believing they know all about barbeque, starting with one that shows just how misunderstood steak preparation still is.
1. “Bleu with a Tan”: The Impossible Steak Order
One of the more confounding requests a steakhouse receives comes up more often than many would expect. Guests asking for a steak cooked bleu (very rare, cold in the center), but with “a nice sear” or “a little tan on the outside.” From a culinary standpoint, this is an oxymoron. Proper searing requires time over high heat, and time over high heat raises internal temperature. A steak can’t simultaneously be cold in the center and have a significant exterior crust without using unconventional techniques or risking food safety.
Yet operators can’t afford to alienate guests, even those with technically unachievable preferences. This puts front-of-house teams in a delicate position. Training is essential, not only in the kitchen but also for service staff, who must learn how to gently educate diners on cooking levels and kitchen limitations, without making the guest feel wrong or embarrassed. Often, it becomes a negotiation: “Would you prefer rare with a deep sear instead?” Or, “Would you like to see how we normally prepare bleu and decide if that works for you?”
While the request may be unreasonable, the guest rarely is. More often, it’s a communication gap but one that can be bridged with professionalism and patience. We at Churrasco Phuket Steakhouse do not offer “bleu”, only rare. We learned the hard way how much very expensive product can be destroyed by an unreasonable guest sending the steak back not once, but several times.
2. The “I Know Beef” Guest: When Knowledge Gets Weaponized
In the age of food influencers, viral steak videos, and self-proclaimed connoisseurs, steakhouses increasingly face guests who believe they know beef better than the professionals preparing it. Some arrive with notions that contradict culinary science or the realities of the supply chain: demands for Australian “Kobe,” complaints that dry-aged beef should taste like Roquefort, or insistence that USDA Prime must be A5 Wagyu in disguise.
The operational challenge here lies in managing expectations while defending the integrity of your menu and your team. Misinformation can quickly turn into confrontation, especially when a guest feels they’ve been “misled.” The solution lies in proactive communication. Menus should clearly label breed, origin, and grading systems. Service staff must be equipped with knowledge about sourcing, marbling scales, and preparation methods. When handled correctly, these moments can actually strengthen guest confidence. But when mishandled, they erode trust and damage staff morale.
Steakhouses like us are constantly investing in staff education and pre-service briefings, ensuring that all team members can field technical questions with confidence and clarity. It is an ongoing and systematic task.
3. Consistency Over Fire: The Eternal Flame War
No operational challenge is as relentless or as visible as maintaining consistent steak cooking levels across multiple cuts, sizes, and temperatures, especially during peak hours. Cooking a medium rare filet and a medium well skirt steak at the same time, while juggling additional orders, is not just difficult. It’s the ultimate test of kitchen discipline. Grill Chefs must manage heat zones, resting times, and internal temperature targets with absolute precision. Inconsistency results in returned plates, comped meals, and reputational damage. Yet during rush periods, all it takes is a 15-second distraction or an unfamiliar steak thickness to throw off timing. To mitigate this, top operators assign only experienced staff to the grill station, monitor ticket flow in real time, and limit the number of variables per shift. Some use laser thermometers or sous vide systems for baseline control, but in most traditional steakhouse settings, it still comes down to muscle memory and instinct. These are qualities that take years to develop.
Steakhouse products are primal, but their execution must be sophisticated. That’s the great paradox of steakhouse operations, requiring strategic communication, guest management, and systems that allow for flexibility without compromising quality. Whether it’s navigating an impossible cooking level request, tactfully addressing misinformation, or maintaining consistency during a slammed dinner service, operators must remain vigilant and calm under fire.
Image Credit: https://churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Aug 10, 2025 | Uncategorized
THE RESTAURANT INSIDER: WHAT’S NEW?
Discover Our Latest News & Updates Here:
BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
KNOWLEDGE: MEAT ESSENTIALS
WINES: UNCORKING THE MYSTERY
LIQUORS: LIFT YOUR SPIRITS
DECODING GRAPES: FROM VINES TO VINTAGE
RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
ACCESS ALL ARCHIVED STORIES HERE:
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
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by lspeed | Aug 10, 2025 | KNOWLEDGE: MEAT ESSENTIALS
Bone Marrow, an overlooked ingredient, makes for some of the more interesting steakhouse dishes. Seasoned chefs learn to understand its value, and have started to take it on the narrow road to Haute Cuisine. Across continents, however, local cooks have used marrow in myriad ways and for centuries, not just to flavor broths, but to anchor dishes that reflect their culture and culinary history.
Let’s look at some of them:
France: Os à Moelle
In French cuisine, bone marrow isn’t a novelty, it’s a building block. Os à Moelle (Roasted Marrow Bones), appear frequently in traditional bistro cooking. The technique is simple: beef bones are cut canoe-style or crosswise and roasted until the marrow becomes molten. It’s served with sea salt, grilled bread, and often a parsley salad with capers or shallot vinaigrette to balance the richness. Beyond stand-alone dishes, marrow is folded into sauces, such as Sauce Bordelaise, where it enriches a red wine and shallot reduction poured over grilled meats.
Italy: Ossobuco alla Milanese
In Milan, bone marrow is the center poece of Ossobuco, a slow-braised veal shank. The bones are cross-cut, allowing the marrow to seep into the braising liquid as it cooks with white wine, aromatics, and sometimes tomato. What’s left is a fork-tender cut of meat and a softened marrow core that’s often spooned out and eaten directly from the bone. Traditionally served with saffron risotto, Ossobuco relies on marrow not just for richness but for mouthfeel and finish.
Mexico: Tuétano
Mexican chefs have created Tuétano for generations. In rural kitchens and street-side taquerías alike, marrow bones are split, roasted, and served with warm corn tortillas, salsa, lime, and fresh herbs. The marrow is scooped onto the tortilla and eaten like a taco. In traditional soups like Caldo de Res, marrow bones are simmered for hours, forming the backbone of the broth. The flavor is unfiltered and comforting.
Vietnam: Phở Bò
Vietnamese Phở isn’t just an iconic national noodle soup, it’s a masterclass in bone broth technique. In Phở Bò, marrow bones simmer gently for up to 12 hours with spices like star anise, clove, and charred ginger and onion. The slow extraction of marrow gives the broth its signature sheen and silkiness. In some Hanoi shops, cooks serve roasted or boiled marrow bones alongside the bowl. Diners are encouraged to scoop the marrow directly onto the noodles or enjoy it with a splash of lime.
Philippines: Bulalo
Bulalo, a beef shank and vegetable soup, is made by simmering large marrow bones with sweet corn, cabbage, potatoes, and onions. The bones infuse the broth with fat and body, while the marrow itself is prized by diners. Bulalo is a communal dish, served hot in big bowls, often shared among family or friends. Eating the marrow is part of the fun, usually done with a spoon.
United Kingdom: Traditional Bone Dishes
British cooking sees marrow in soups and pies. Dishes like Beef Shin and Marrowbone Stew, or Mince and Marrowbone Pie reflect practical, resourceful use of animal parts. In earlier centuries, marrow was also used as a spread, much like butter, on toast. Modern British chefs, into the reviving of nose-to-tail dining, have reintroduced marrow to menus. Fergus Henderson’s roast bone marrow with parsley salad and sourdough became an iconic dish, proving that even in minimal presentation, marrow can deliver maximal flavor.
Indonesia: Sop Buntut
Indonesia oc tail soup, sop buntut, is a familiar way to enjoy marrow-infused broth. While the oxtail meat is the main protein, the bones release collagen and marrow during cooking, creating a broth that is both clear and rich. The seasoning of clove, nutmeg, garlic, and fried shallots balances the marrow’s natural fattiness. Sop buntut is often garnished with a squeeze of lime or a spoonful of sambal. The marrow provides the base note, anchoring the soup in comfort and depth.
Argentina: Asado con Tuétano
In Argentina, bone marrow shows up at the grill. During a traditional Asado (the national barbecue ritual) large beef bones filled with marrow are placed directly on the grill alongside ribs, sausages, and steaks. The marrow bubbles and smokes in its cavity, picking up flavor from the fire. Grillers often serve it simple, with coarse salt and a bit of chimichurri. Diners scoop it onto bread or eat it straight from the bone. In some regions, marrow is even used as a natural basting agent for meats mid-grill to enhance flavor and juiciness.
Brazil: Mocotó and Feijoada
In Brazil, one marrow-rich dish is Mocotó, a stew made from cow’s feet and marrow bones, slow-cooked with beans, vegetables, and sometimes cassava. The gelatin from the bones thickens the broth naturally, and the marrow softens into it, giving the dish its comforting richness. And Feijoada, Brazil’s famous black bean stew, sometimes includes marrow bones along with various pork cuts. Though not always visible in the final dish, the marrow contributes to its complexity, especially when cooked over a low fire for hours.
Image Credit: https://commons.wikimedia.org/w/index.php?curid=131078009
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
